Gravlax is a great treat, and a snap to make.
It just needs a couple days' advance planning, just like all cured, pickled, fermented foods. And the rewards are great.
I own six bricks, which I use only for the preparation of gravlax. Once…

I love tilapia fillets: versatile, widely available and inexpensive.
I always use the large tilapia fillets, (7 to 9 ounces): they never let me down or go to pieces on me during the cooking process, and they are much more presentable than…

Tilapia might suffer from mild neglect in the States.
It is so underrated! I suspect one of the reasons is because tilapia raised in China gets a reputation for being farmed quite recklessly, and in less than sanitary conditions.…

This fish in tehina sauce is a delicious and ridiculously easy
It is a very good illustration of everything I promise in the Pantry Chapter of my new cookbook, The Whole Foods Kosher Kitchen. Glorious Meals Pure and Simple:
A Good Pantry:…

This chutney Roasted Salmon is not, strictly speaking, a recipe.
Of course I don't go and make 2 quarts of chutney just so I can use some of it to make a chutney roasted salmon dish.
Rather, apples being plentiful in the fall, I make a…

Pomegranate sauce works beautifully with salmon
Sweet-and-sour combinations are a great Sephardi favorite.
The onions caramelize play off the vinegar.
Another quick and delicious dish, just the way I like it—one pan, one step.
I hope…

Salmon roulade is MUCH easier than it looks!
So don’t let the multiple steps for this gorgeous salmon roulade daunt you: They are quick and simple, and the end result is a fun and professional-looking coil, perfect for a first course or as…

My mock crab cakes are a staple at my house.
Crab cakes and other seafood goodies were always verboten in the world of kosher dining as well as that of all diners who frown at eating seafood.
But recently some inspired professional foodie…

Fish sticks used to be fresh fish, remember?
We never knew, or have forgotten, used as we are to encountering fish sticks only in the frozen section of processed foods. Rather than zap the infamous fish sticks off the list of healthy foods,…

Fish kale stew with kabocha and seaweed:
It doesn’t get healthier than this! Just look at the great lineup of flavors! My fish kale stew goes a long way towards illustrating my philosophy of food in nutrition in full: Start out with serious…

Fish rolls are beautiful enough to use as main course.
The mushroom stuffing takes only a few minutes to make and freezes very well, so you might consider doubling the amounts and freezing the unused part for another meal. It will be suitable…

The star of yesterday's shabbos lunch was these delicious tuna burgers, which I served with my famous Apricot Chutney.
What I love about tuna burgers is, you can eat them at any temperature, without running the risk of having some congealed…